How to Make Gremolata and Recipe Ideas for Using Gremolata

This post will tell you How to Make Gremolata and give you Recipe Ideas for Using Gremolata, a condiment made of chopped fresh herbs that adds amazing flavor to meat, fish, chicken, and vegetables. And gremolata is low-carb, Keto, low-glycemic, gluten-free, dairy-free, Paleo, Whole 30, Vegan, and South Beach Diet friendly, so you should be eating it on everything! Use Sauce Recipes to find more recipes like this one.

Anyone who’s been following my blog for a while already knows that I’m a fresh herb enthusiast! If you’re a cook who’s discovered the wonderful way that cooking with fresh herbs can enhance the flavor of foods without adding fat or calories, then it won’t be hard to understand why I think everyone should learn How to Make Gremolata. This simple but profound combination of finely minced fresh lemon peel, minced fresh garlic, and minced fresh parsley adds freshness and a little zing to any food you sprinkle it on.

I used Gremolata recently to add that extra something to a pasta dish (recipe coming!) and I wasn’t sure if it needed a post of its own, but when I mentioned it to several friends and family members, I discovered that How to Make Gremolata is not something everyone knows about! So this post is my Gremolata Public Service Announcement for everyone who hasn’t discovered it yet. And best of all, in the dead of winter when fresh herbs are expensive and hard to come by, you can always get lemons, garlic, and fresh parsley to make this and bring a touch of summer to your cooking.

Gremolata is one of those herb mixtures like Basil Pesto where you can certainly adapt the proportions to your own taste, but Jake and I experimented with the amounts a few times on this recipe for a combination we thought was just right. If you’re extra fond of lemon, garlic, or parsley you can always use a little more of one ingredient in your version.

Start with a nice fresh lemon (preferably organic) and use your sharpest vegetable peeler to shave off the skin. (Squeeze the juice and freeze it for later!)

Then use your sharpest chef’s knife to finely mince the lemon peel. Also mince the fresh parsley and garlic. (Wonderful knife skills of Jake are being demonstrated here.)

This photo shows you the proportions of garlic, lemon, and Parsley that we thought made a good combination.

Then mix together the finely minced lemon peel, garlic, and parsley to make your Gremolata. Sprinkle over meat, fish, chicken, pasta, vegetables, or just about any food where you’d like a burst of fresh flavor.

Gremolata is also sometimes made with mint, basil, or even cilantro if you’d like to experiment with those herbs.

Notes:

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Gremolata is a great way to flavor foods without any added fat or calories, and it would be a perfect condiment for pretty much any kind of eating plan.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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Do You think you could freeze this in small portions like you can with pesto? I make Pesto every year and freeze it in ice cube trays for the winter use of my home grown basil. I wonder if this would freeze successfully as well?

I don't believe that I've ever heard of gremolata before. What a great idea! I could see using it for the same things that Lydia does, and for your latest recipe, too. Thanks for the introduction, Kalyn. I have to admit that I don't often buy fresh parsley, but I will from now on. 😉